Crispy Shrimp with Coleslaw

15 min
4 servings
$3.65/serving

Perfectly Balance Your Plate

Serve with ¹⁄₂ cup rice.

Ingredients

1 lb (450 g) raw, peeled shrimp, tail on

2 tbsp mayonnaise or 2% plain Greek yogurt

1 pkgCrispy & Crunchy Coating Mix (Pack of 3)

¹⁄₂ small head purple cabbage

1 cup matchstick carrots

¹⁄₂ cup unsalted pumpkin or sunflower seeds

1 ¹⁄₂ tbsp olive oil

1 tbsp each apple cider vinegar and maple syrup

Sea Salt (Grinder), to taste

Black Pepper (Grinder), to taste

Preparation

Preheat oven to 425° F. Place two Cooling Racks on Sheet Pan lined with Sheet Pan Liner; lightly brush racks with oil to prevent sticking.
Using a paper towel, pat shrimp dry. In large bowl, add shrimp and mayo; toss to coat.
Place coating mix in shallow dish. Using tongs or your hands, add shrimp one piece at a time, rotating the dish and pressing the mix lightly to coat the shrimp.
Place shrimp on racks, leaving some space between each piece. Bake 8 min, or until golden and cooked through. Let rest on racks 2 min before removing.
Meanwhile, using 4-in-1 Mandoline fitted with 1.5 mm slicer plate, thinly slice cabbage; you should have about 5 cups. In large bowl, add cabbage, carrots, seeds, oil, vinegar, and maple syrup. Toss well to combine. Season with salt and pepper. Serve alongside shrimp.

Nutritional Information

Per serving: Calories 360, Fat 19 g (Saturated 3 g, Trans 0 g), Cholesterol 170 mg, Sodium 540 mg, Carbohydrate 25 g (Fiber 4 g, Sugars 6 g), Protein 25 g.